Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Bowl or other container with no handle used to dispense food.
-portion cup used to scoop salsa at prep table
Operator moved cup during time of inspection. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-coffee mug on top of ice machine in kitchen **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-cellphone and keys above prep table and slicer in kitchen area
-hand bag above prep table in kitchen
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed boxes of tomatoes over soup in glass reach in cooler
Discussed proper hierarchy with operator during inspection
Basic - Working containers of food removed from original container not identified by common name.
-squeeze bottles above steam table
-containers with powder at steam table **Repeat Violation**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw shell eggs over raw shrimp in reach in cooler at cooks line
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
-cooked rice (126F - Hot Holding) **Repeat Violation**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
-Sanitizer Bucket (Chlorine 200ppm)
Discussed proper concentration with operator during time of inspection.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
